Iresiphi yokupheka inyama ngesiFulentshi ungenye yezindlela zokupheka ezithandwayo kakhulu, okungajwayelekile, ukudla okuseRashiya. Igama lokuqala le-dish Veau Orloff (isiFulentshi), kwase kuphekwe eParis ngo-Count Orlov, umbusi owaziwayo futhi othanda intandokazi yaseRussia uCatherine II. Esikhathini se-classic version, "I-Veal ngokusho kwe-Orlovski" iyinqwaba yenyama (i-veal noma inyama yenkomo encane), amazambane, amakhowe kanye anyanisi ne-Béchamel sauce ngokufaka ushizi ochotshoziwe.
Namuhla
Okwamanje, inguqulo elula, ebizwa ngokuthi "inyama ngesiFulentshi", iyathandwa futhi ilula kancane. Kuluhlu lwezithako, amakhowe ahlale engekho, futhi inyama ijwayele ukusetshenziselwa inyama yenkomo noma ingulube, ngezinye izikhathi ngisho nangendlela yokudla inyama. Ngokuvamile i-sauce "i-Béchamel" ithathelwa i-cream noma ukhilimu omuncu, futhi iphekwe ngokuphelele ngaphandle kosizi. Yiqiniso, umyalelo wokubeka izendlalelo, ukuma nobukhulu bokusika kwemikhiqizo, kanye nesilinganiso sokugaya okokuqala kuyashintsha kakhulu. Ngezinye izikhathi iresiphi inzima ngokufaka ohlwini lwezithako izaqathe, utamatisi ngisho ne-ananas. Ungakwazi ukupheka inyama ngesiFulentshi e-foil, okuyinto elula kakhulu.
Mayelana nemayonnaise
Abathandi bamaMayonnaise, abacishe bangakwazi ukuyeka umkhiqizo wabo ozithandayo futhi baphese ngawo cishe zonke izitsha, basadingeka baqonde ukuthi inyama eFrance ilungiselelwe ngaphandle kwemayonnaise! "Imayonnaise" yasungulwa ngesikhathi sokusebenza kwezempi ngaphansi kwezimo zokukhetha okungenakubalwa kwezithako ezivela emikhiqizweni eyayitholakala emithwalweni. Mhlawumbe, umpheki waseParis, owapheka i-Count Orlov, wayengenalo ukudla. Ngaphezu kwalokho, uma kubhakawa, imayonnaise iphenduka imifula engaphili kahle futhi engapheli kahle.
Inkukhu ngesiFulentshi
Kumele kuqashelwe ukuthi isidlo esibizwa ngokuthi "inyama eFrance kusukela enkukhu yezinkukhu" empeleni sibizwa ngokuthi "umkhuhlane wezinkukhu ngesiFulentshi" nje kuphela kanti futhi iresiphi yangempela ayinandaba nokuvela noma okuqukethwe. Ngandlela-thile, izindlela zokulungiselela kuphela ezifanayo.
Inyama ngesiFulentshi: kanjani ukupheka?
Ngakho, sipheka inyama ngesiFulentshi ngama-mushroom.
Izithako:
- amagremu angama-600 we-veal noma eyenkomo encane;
- igremu 600 amazambane;
- igremu 300 amakhowe;
- 200 amagremu of ushizi onzima;
- Anyanisi 2;
- igremu ye-80-100 ibhotela yemvelo yokudoba;
- ingilazi ye-Béchamel sauce (ukhilimu wemvelo noma ubisi + isinkwa esinobunyoyi omile omile);
- imifino ka-parsley;
- umsila omnyama omnyama;
- usawoti.
Ukulungiselela:
Sizokhipha i-anyanisi bese siyinquma emasongweni amancane. Sizohlanza, somile nama-mushroom, ngokushelelayo, kodwa hhayi kakhulu. Fry the anyanisi in ibhotela kuze i-hue enhle golden. Ngokuhlukile fry ama-mushroom. Inyama yayisiba izingqimba ezincane emaphethweni futhi ishaywa kancane ngesando. Amazambane azokwenziwa zibe yizicucu ezincane noma ama-straws. Lubise ifomu elijulile ngamafutha. Beka izendlalelo, isibonelo, njengalokhu: kuqala ungqimba oluncane lwamazambane, khona-ke inyama, khona-ke u-anyanisi, bese kuthiwa ama-mushroom, bese uphinde ubheke amazambane. Konke ngokulinganayo uthele i-sauce "Béchamel" futhi uthumele i-casserole kuhhavini igwetshwe ku-180-200ºС.
Mayelana nobuqili
Ingakanani inyama ekulungiselela ngesiFulentshi? Okokuqala sibamba i-casserole kuhhavini ngamaminithi angu-30-40 (kuncike ebusheni benyama). Phakathi nalesi sikhathi sizobe silungiselela ushizi ovuthiweyo. Sithatha ifomu kuhhavini, sifafaze ushizi oluningi futhi sithumele ifomu kuhhavini kwenye imizuzu engu-10-15. Ukushisa kunciphisa. Kufanele uthole inyama enhle ngesiFulentshi. Sihlobisa nge-parsley bese sikhonza lesi sidlo esimnandi etafuleni ngqo kwifomu ngetafula elikhanyayo (i-French efanele) iwayini. Uma kunokuba yenkomo yenkomo yengulube inyama isetshenziswe, kungcono ukukhonza iwayini elikhanyayo. Siyahlukanisa izingxenye bese siwafaka kumacwecwe usebenzisa i-spatula, sizama ukungaphuli ubuqotho bezingqimba.